December 2016
Beginner to intermediate
504 pages
15h 49m
Japanese
Content preview from Cooking for Geeks 第2版 ―料理の科学と実践レシピ
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3.
時間と温度
/ Time and Temperature
網焼き料理は、アップルパイと同じくらいアメリカ
的な料理だ。アメリカ文化の一部ではあるが、その
起源をたどって行くと、大西洋の反対側に行き着く。
網焼きがアメリカの伝統となったのは第二次世界大
戦以降のことで、ウェーバー兄弟金属加工所のオー
ナーがウェーバーグリルを発明し、たちまち裏庭で
の娯楽として広まったのだ。
プロパンガスのグリルと炭火のグリルのどちらが優
れているかは、使い方による。プロパンガスのグリ
ルは着火が簡単で、ちょっとハンバーガーや野菜を
焼くだけならこちらが便利だ。一方、炭火のグリル
は多少扱いが面倒だが、より強い火を起こせるので、
風味よく焼き上げることができる（より多くの褐変
反応が起こるため）。どちらにしても、グリルはスカー
トステーキやハンバーガー、あるいは切った野菜な
ど、比較的薄い食材の調理に適している。また、大
きな食材をグリルでじっくり調理することもできる。
夏の午後、豚の丸焼きが焼き上がるのを待ちながら、
友達と飲むビールの味は格別だ。
プロパングリルと炭火グリルのもうひとつの大きな
違いは、温度だ。プロパン自体の燃焼温度はおおよ
そ
3,100
℉
/ 1,700
℃だが、熱がグリルに伝わる時に
は
650
℉
/ 340
℃程度になってしまう。ふんだんに（し
かしほどほどに）薪や炭を燃やすと、熱源からはは
るかに高い熱放射が得られる。薪や炭火のグリルで
測定してみたことがあるが、温度はおおよそ
850
℉
/ 450
℃だった。
夏野菜の網焼き ...
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